Saturday, April 7, 2012

Crumb Topped Blueberry Muffins

One of the fruits I have come to really enjoy over the last few years is blueberries.

I love them in baked goods, parfaits, salads, etc. so when I saw that Moms Crazy Cooking was hosting a cooking challenge that included blueberries I had to get in on it.

This is my first time joining the cooking challenge and I'm sure I'll be back for more.
I went on the hunt for a new blueberry recipe for this challenge and came across this one at Stella B's Kitchen, which is a lovely site you should definitely check out.

The hardest part for me in this challenge was NOT to change the recipe as I always seem to do. I like to put my own spin on a recipe and this time I just made and baked the muffins as the recipe stated.

And you know what???? They were AWESOME and I'll be making these again.

Here's what you need:

Muffins

1-1/2 cups flour, all purpose, unbleached

3/4 cup sugar

1/2 tsp. salt

2 tsp. baking powder

In a one cup measuring cup fill with

1/3 cup oil, canola or vegetable

1 egg, slightly beaten

enough whole milk to bring level to 1 cup total, 2% milk will work also

1 cup frozen blueberries

Crumb topping

1/2 cup sugar

1/4 cup flour, all purpose, unbleached

1/4 cup butter, cubed and cold

1/2 tsp. cinnamon

Make the crumb topping by combining the sugar, flour, and cinnamon and stir to combine. Add the butter and cut in with a fork or use your fingers until it resembles a crumbly topping.

Refrigerate crumb topping while making the muffins.

Preheat oven to 400 degrees.

Combine all the dry ingredients and mix in the wet. Stir until completely combined.

Batter will be very thick.

Fold in the blueberries with a rubber spatula.

Line a Jumbo 6 muffin tin or a regular 12 muffin tin with paper liners.

Using a large (Ice cream scoop size) scoop, fill each muffin cup with one scoop of muffin batter. Next sprinkle evenly with the crumb topping.

Bake for 22 - 24 minutes for jumbo size and 18 - 20 minutes for regular size. Do not over bake. Use a toothpick in the center to test the muffins. When it comes out clean with just a little bit of flakes on it they are done.

These are moist and delicious Blueberry Muffins and I will definitely be making them again.

These look so yummy, I was thinking about making these and now I'm really craving them!! I did the same thing...tweaked the recipe because the 400 degrees threw me off and the crumb topping seemed like too much, but nope, they are best just as written:) My friend always makes these with raspberries instead of blueberries. CCC sounds like fun!http://stellabskitchen.blogspot.com